Dinner Menu

 

Apps

Smoked Duck Wings 18  – Oil crisped Leighton Farms smoked confit of duck tossed with sweet chile, sesame and citrus

Grilled Avocado 9 v – Heirloom tomato & smoked jalapeño coulis – salsa roja – cotija

Tuna Tartare 16 – Ahi – house guacamole – wasabi cream – wonton chips

Meat and Cheese Board 22 – Chef’s daily choice of charcuterie and artisan cheeses – local honey – whole seed mustard – Gafford pickles – artisan crackers

Lump Crab Cakes 17 – 3 jumbo lump crab cakes – dijon aioli – local greens

Burrata 16 v – Blistered, white balsamic infused heirloom cherry tomatoes – locally made Burrata – basil pesto

Parmesan Roasted Cauliflower 9 v – Salt and pepper dusted cauliflower oven roasted with parmesan and finished with roasted red pepper cream

Fire Grilled Shrimp 19  – Roasted garlic marinated shrimp, oaxaca queso, corn and pork belly relish and crispy tortilla strips

Soups

Chef’s Whim – MP

Salads

Add to any salad:
Fried or Marinated Grilled Chicken 7
Salmon 8 • Blackened Shrimp 10
5oz Ancho Chile Hanger Steak 10

Farm Stand 9  – Local baby greens, baby heirloom tomatoes, shredded carrots, baguette croutons tossed in white balsamic dressing

The Gafford Caesar 9 – Crisp romaine hearts – shaved parmesan – baguette croutons – house made ceasar dressing

Salmon Salad 16 – Organic salmon, local mixed greens, Loxahatchee goat cheese, hand torn prosciutto, with house made white balsamic vinaigrette

Street Corn Salad 10 – Fire grilled local corn, ripe avocado, crisp romaine, cojita cheese, accompanied with creamy Chile-cilantro dressing

Strawberry and Goat Cheese  14 – A mixture of local baby greens, creamy goat cheese, ripe strawberries, candied pecans, with local Florida citrus-honey vinaigrette

ENTREES

THE BURGER 15
8oz blend of brisket, short rib and ground chuck – mature cheddar cheese – veggies, served on a buttered brioche bun, served with house chips
add bacon or guacamole 2

THE GAFFORD 45
Our signature steak! 20oz bone-in prime Revier Ranch ribeye with chef’s butter served with house made mac and cheese

MABEL’S FRIED CHICKEN 16
She’s been making it for Taylor since he was born. 2 southern style boneless breasts with black dot gravy over garlic confit mashed yukons

8oz REVIER BEEF FILET MIGNON 39
Fire grilled Revier Ranch filet, 72 hour house made steak sauce served over garlic confit mashed yukons and local vegetables
add Maytag bleu 4  • add blackened shrimp 10

SCOTTISH SALMON 24
Organic Scottish salmon fire grilled to order served with your choice of house made jalapeño bbq sauce or garlic herb butter served over wild grains and local vegetables

SOUTHERN STYLE MEATLOAF – While it lasts 22
Individual 14oz meatloaf served with house bbq glacé and caramelized onion demi glacé. Topped with crispy leeks over garlic confit mashed yukons and local vegetables (meatloaf: short rib, chuck, brisket and bacon)

MAPLE BRINED DOUBLE PORK CHOP 26
16oz double bone duroc chop, bourbon smoked apples, salted vanilla caramel pecans, over garlic confit mashed yukons and local vegetables

TOMATO ROASTED SPAGHETTI SQUASH 16
Pulled spaghetti squash, heirloom roja, charred corn, cojita cheese, fresh pico and cilantro pesto

HANGER STEAK 29
Ancho marinated black angus hanger, creamy avocado salsa, chipotle pesto over garlic confit mashed yukons and local vegetables

LOCAL SNAPPER 31
Coconut and Marcona almond crusted snapper with pineapple rum beurre blanc over wild grains and local vegetables

LOCAL AHI TUNA 29
Panko, peanut, and sesame crusted Ahi tuna with an Asian reduction and wasabi crème over wild grains and local vegetables 

SHORT RIB BUCCATINI 24
Oven braised short rib, parmesan creme sauce, pico de gallo, house seasoning, and cojita 

PAN ROASTED CHICKEN 19
Free range chicken breast with chipotle-caramel BBQ glaze over goat cheese whipped sweet potatoes and local vegetables

SWORDFISH 28
Chimichurri marinated and fire grilled local swordfish with Florida citrus beurre blanc over wild grains and local vegetables

SHRIMP AND GRITS 28 
Blackened jumbo shrimp, smoked pork belly, creamy avocado salsa over jalapeño- cheese grits